Senior Chef - AL

Ebenezer•River Falls, WI

10d•Onsite

About The Position

The Sycamore of River Falls is a growing, full-service senior living community with 84 apartments including 68 blended independent and assisted living and 16 memory care apartments in a secured neighborhood on the first floor. The property has four villa patio twin home units with two bedroom and three bedroom options for active, independent seniors. The apartment building consists of a variety of studios, one-bedroom, one-bedroom plus den, and two-bedroom units. The underground parking garage has 50 parking stalls, maintenance rooms, and residents’ storage area. Managed by Ebenezer. This newer care facility is located in River Falls, WI. This position is responsible for ensuring that meals are prepared and presented in accordance with applicable regulations and customer expectations.

Requirements

1 year of experience
Food Protection Manager Certification Issued by an ANAB-CFP accredited food sanitation program within 90 Days

Nice To Haves

Associate of Arts In Food Service or Vocational/Technical Training
Certified Food Protection Manager (CFPM). Must be issued by State of MN for locations in state of MN

Responsibilities

Supports key culinary operations by assisting with health inspections, menu planning, and the creation of daily prep task sheets.
Prepare and cook food items to specified temperatures, following standardized recipes to ensure consistent quality, nutritional value, and proper portioning. Weigh and measure ingredients per standardized recipes.
Assemble meals and bakery items within designated time frames, complete daily preparation tasks accurately, and assist and coordinates special events with the Culinary Director.
Proper knowledge and preparation of texturized diets utilizing International Dysphagia Diet Standardization (IDDSI) standards.
Demonstrates the ability to supervise kitchen staff, manage daily operations and customer service in the supervisor’s absence, and effectively communicate resident and guest feedback on meal and service quality.
Oversee kitchen operations in the Culinary Director’s absence by supervising staff, ensuring service standards, coaching team members, managing customer feedback, and handling scheduling (call-ins), evaluations, and order verification.